2 bunches spinach
1 can bean sprouts, drained
1 can water chestnuts, drained and sliced
6 slices bacon, cooked and chopped
6 hard boiled eggs
Sliced scallions

DRESSING:

1/2 c. oil
1/4 c. vinegar
1/4 c. catsup
1/4 c. sugar

Wash, dry and tear into small pieces 2 bunches of spinach. Combine spinach, bean sprouts, water chestnuts, bacon, eggs, and scallions in a large bowl and refrigerate.

In a separate container, combine the oil, vinegar, catsup, and sugar. Mix thoroughly and refrigerate. Just before serving, pour the dressing over the salad and toss. Then enjoy!